The cookies: Sift the almond flour, the confectioners' sugar and the cocoa.Beat the egg whites with the salt with an electric mixer on medium-high speed in a large bowl until the whites form soft peaks. Add the granulated sugar and beat until the whites form stiff and glossy peaks. Gently fold in the almond mixture with a rubber spatula.

Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on baking sheets with baking paper.

Bake, one sheet at a time: Put the baking sheet in the hot oven (360 degrees F) and turn down the heat to 285 degrees (140 C). Bake 12-15 minutes, until the tops are cracked and appear dry. Repeat with remaining baking sheets/cookies.

Let the cookies cool for 5 minutes and transfer them to a wire rack to cool completely.

The filling: Bring the cream to a boil in a saucepan over high heat. Remove the pan from the heat and add the chocolate. Whisk until smooth, let cool to room temperature and then refrigerate, covered until the filling is firm enough to hold its shape.

Spread the chocolate filling on the flat side of half of the macarons. Top with the remaining macarons, flat-side down, pressing together gently to form sandwiches.The macarons can be stored in an airtight container in the refrigerator for up to 2 days.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Cut the top of the peppers and remove the seeds and ribs. Cook the peppers in salted water 5 minutes. Drain and place the peppers cut-side-up into the prepared baking dish.

Chop the pepper-tops along with the other vegetables. Sauté shallots, garlic and mushrooms in a little olive oil 5 minutes. Add zucchini, pepper and tomatoes and sauté 3 minutes. Add bulgur, water and Harissa and let it simmer 10 minutes. Take the pan of the heat and add the chopped herbs and crumbled feta. Season with (salt) and Harissa and spoon the mixture into the prepared peppers. Bake 20-25 minutes.

torsdag den 26. august 2010

The yellow ones are filled with lemon curd, the blue with white chocolate cream with candied violets, the orange with white chocolate cream with finely grated orange rind, the green ones with white chocolate cream with fresh mint and the rosa ones with white chocolate cream with raspberry puré.

PS. The photo is taken by the master photographer Thomas Hergaard: www.hergaard.dk

The cookies: Sift the almond flour and the confectioners' sugar together.
Beat the egg whites with the salt with an electric mixer on medium-high speed in a large bowl until the whites form soft peaks. Add the granulated sugar and beat until the whites form stiff and glossy peaks. Gently fold in the almond mixture with a rubber spatula.

Now, if you want to make more than one color, you can divide the batter and add colors.

Transfer the batter(s) to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on baking sheets with baking paper.

Bake, one sheet at a time: Put the baking sheet in the hot oven (360 degrees F) and turn down the heat to 285 degrees (140 C). Bake 12-15 minutes, until the tops appear dry. Repeat with remaining baking sheets/cookies.

Let the cookies cool for 5 minutes and transfer them to a wire rack to cool completely.

The filling: Bring the cream to a boil in a saucepan over high heat. Remove the pan from the heat and add the chocolate. Whisk until smooth. Add the butter and whisk until smooth. Add flavor and color (divide if you are making more than one kind) and let the chocolate filling cool to room temperature. Refrigerate, covered until the filling is firm enough to hold its shape.

Spread the chocolate filling on the flat side of half of the macarons. Top with the remaining macarons, flat-side down, pressing together gently to form sandwiches.
The macarons can be stored in an airtight container in the refrigerator for up to 2 days.

lørdag den 21. august 2010

There was a good price on fresh blueberries the other day, so I could not resist.We all love them on our breakfast yoghurt with homemade muesli (granola) –But of course they are also wonderful in pies, muffins and scones.

In a large bowl, whisk together the flours, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.

In a small measuring cup combine the beaten egg and milk. Add this mixture to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scone will be tough.

Roll the dough out on a piece of baking paper – to at rectangular about 10 by 12 inches.Spread the berries on the dough. Mix the lemon rind, sugar and cinnamon and sprinkle it over the berries. Roll the whole thing together like a jelly roll, close the ends by pressing the dough together and place the roll on a baking pan.

Brush the top with a little beaten egg, cream or milk. Sprinkle with pearl sugar and bake in the oven for about 25 minutes at 400 degrees F (200 degrees C).

My fishmonger had these wonderful fresh brills in the window the other day.I bought 2 (they were smallish) and hurried home.

Removed head and fins, rinsed out the blood and scraped of the scales.Made a couple of slits on each side and pressed thin garlic and lemon slices in. Sprinkled with salt and pepper and splashed some good olive oil over. Put the whole thing in the oven for about 16 minutes at 200 degrees C (390 degrees F).

In the meantime a pot of small new potatoes in salted water was cooking on the stove. And 1/4 pound fresh chanterelles were enjoying themselves on a pan with a little butter, finely chopped onion and garlic, salt and pepper.

mandag den 16. august 2010

It is almost common to have a little vineyard in Denmark now - due to climate changes...

At least we have one at our summerhouse. We haven’t made wine yet - but maybe we will give it a shot this year. However we have eaten both the grapes and the leaves:)

Grape leaves

Rinse the leaves well in cold water and remove stems. Bring a large pot of water to a boil and add 1 TBSP salt. Plunge the leaves in the pot and bring the water back to a boil. Remove leaves with a skimmer and plunge them immediately into cold water. Drain and shake dry.

Use immediately or freeze the leaves: stack in rolls of six and place in freezer bags. Use as soon as thawed- they don't keep well after freezing.

Or preserve: stack 6 to 12 blanched leaves of the same size. Roll them up and place them in sterilized canning jars. Make brine: 1/4 pound kosher salt or pickling salt per quart of water. Boil at least five minutes and add 1 TBSP powdered citric acid. Fill the jars to cover the leaves with at least 1/2 inch of brine (about 1 cup brine per jar). Place clean, washed and boiled stones on top to hold the leaves down in the brine and seal the jars. Store the jars in a cool and dark place. To use the leaves, remove as many as you need and rinse under cold running water to remove brine.

Soak the rice for 10 minutes in cold water and drain. In a bowl, combine the ground lamb, onion, garlic, rice, mint, lemon rind and juice, allspice, salt and pepper. Mix well by hand.

Stuff the leaves with the shiny side down. Place a small spoonful of prepared stuffing at the stem end of the leaf, roll about one half turn. Fold in the two sides. Continue rolling to the tip of the leaf. The package should be firm, but not tight, as the stuffing will expand while cooking.

Place seam side down in a cooking pan, just touching. Add stock and olive oil and bring to a simmer. Lower the heat and let steam covered for about 45 minutes - it can take longer if the rolls are large or leaves tough.

Serve warm or cold – we enjoyed them warm with tzatziki and a tomato salad. Note: you can also make them vegetarian with rice, onion, pine nuts and currants or raisins.